(Yields 3 cups)
3 Serrano peppers
1 pound tomatillos
1 cup of small-dice white onion
1 bunch cilantro
Juice of one lime
Salt, to taste
Remove the seeds from the peppers and slice into small half-moon pieces. Rinse the tomatillos well and cut them into quarters. Combine all ingredients in a food processor or blender and pulse. The salsa should be chopped, but not pureed smooth. Pour into a bowl and season according to your taste.
